So many of my readers don’t have Cool Whip available to them or opt not to use the product for nutrition reasons. This homemade substitute will work perfectly in place of Cool Whip in any recipe!
I love Cool Whip. It’s my very favorite ingredient at just about any given time, and I use it constantly in dessert-making. But whenever I post a recipe that uses Cool Whip, I brace myself for the onslaught of comments I’ll get that go something like this:
“We don’t have Cool Whip in Australia/Britain/XYZ! So sad I can’t make this!”
or, the ever popular… “I don’t eat Cool Whip because it’s so processed/fake/unhealthy/straight-up-poison. Can I use regular whipped cream instead?” (99% of the time, the answer is NO, by the way)
I hate posting a great recipe knowing that a portion of my readers can’t or won’t be able to make it, because it contains Cool Whip!
I’ve wanted to make a homemade substitution for a long time, but it seemed like such a daunting task! Where to even start??
Recently I came across Tidy Mom’s Salted Caramel Cheesecake (*drool*) garnished with stable whipped cream. Genius.
I made a few minor tweaks and additions, and I think it’s a pretty great substitute for Cool Whip in recipe.
MAJOR DISCLOSURE: this is an awesome substitute for Cool Whip, but it does not taste EXACTLY the same. It tastes just like regular whipped cream (you can see how the consistency looks like whipped cream instead of Cool Whip), but it holds up just like Cool Whip does. This makes it ideal for topping cakes or using it in a mousse or salad recipe just as you would use Cool Whip.
One of the major testing factors that was important to me was how it would stand up to being mixed into pudding to create a mousse. I figured that was a pretty good overall test of it’s stability since you are incorporating it completely into another semi-liquid. Happily, it worked out amazingly! The mousse tasted delicious (and just like it does when I use Cool Whip), and there were no signs of deflation or watery mess after 24 hours:
Important notes about this recipe:
- Don’t skip dissolving the cream of tartar in the plastic bag. It’s the best way I’ve found to keep the cream of tartar from clumping (yuck).
- I’ve tried every which way to skip the stove top part of this process. But unless you want clumps of gelatin in your whipped cream, you have to dissolve it in the hot water over the stove, and then let it cool down before adding it to the whipping cream.
- Be sure not to over-mix during the whisking process. You shouldn’t try for stiff peaks– you’ll just end up with a curdled mess (albeit a yummy one). Once the cream is thick enough to spread, stop whisking. It will still look soft, but that’s okay.
- Store covered in the refrigerator, just like you would Cool Whip. I was overly anxious to post this recipe, and I didn’t wait to find out what this recipe’s shelf life is. I will update as soon as I know!